Gluten Free Vegetable Stack

Serves: 6 | Prep Time: 15 | Cooking Time: 55

Diego's GoWELL® Gluten Free Wraps
Diego's GoWELL® Gluten Free Wraps

Ingredients

  • 1 eggplant – sliced into 1cm rounds

  • 1 zucchini – sliced into 1cm strips

  • 1 jar (250g) whole roasted capsicum

  • 1 tin (400g) corn kernels

  • 1 tin (400g) black beans

  • 2 tbsp oil

  • 1 1/2 cups grated cheese

  • 1/2 cup sour cream

  • 1 avocado – sliced

  • 300g enchilada sauce* GoMEX Enchilada Sauce

Preparation

  1. Preheat oven to 180°C.
  2. Char grill eggplant and zucchini on either a griddle pan or a frying pan.
  3. Drain black beans and corn kernels.
  4. Heat wraps as per instructions, stack together to keep warm.
  5. Place one wrap on a lined baking tray, spread a thin layer of Enchilada sauce top with eggplant and sprinkle with a small amount of cheese.
  6. Place another wrap on top, spread a thin layer of Enchilada sauce top with zucchini and sprinkle with a small amount of cheese.
  7. Place another wrap on top, spread a thin layer of Enchilada sauce top with black beans and sprinkle with a small amount of cheese.
  8. Place another Gluten free wrap on top, spread a thin layer of Enchilada sauce top with corn kernels and sprinkle with a small amount of cheese.
  9. Place another wrap on top, spread a thin layer of Enchilada sauce top with capsicum and sprinkle with a small amount of cheese.
  10. For the final layer top with remaining Enchilada sauce and cheese.
  11. Bake in the oven for 30 mins or until cheese has melted and wraps are lightly golden.
  12. Let stack cool slightly and top with sour cream and sliced avocado.